Text 17507, 83 rader
Skriven 2008-12-09 06:48:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cuisinart Mixers
========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Do you have a recommendation for a better/tougher brand? My
 DD> SIL just toasted her Oster Kitchen Centre - and the season is
 DD> upon us.

 DS> Check out reviews for the Cuisinart SM-55.  I was impressed enough
 DS> with it that it would be in the running to replace my KA if the
 DS> KA ever dies.  (Cook's Illustrated is replacing their KA 600s with
 DS> Cuisinart SM-55s in their test kitchens because they say the SM-55s
 DS> are better, more rugged, and more reliable.  That really took me
 DS> by surprise.)

 DS> The MSRP is comparible to the KA, but you and I both know that
 DS> much better deals are out there, especially online.

Thanks for the tip.

I like the fact that even the 7 quart Cuisinart has a tilt head. One of the
things that I DON'T like about my 6 quart KA is that the head doesn't tilt. And
the prices that I found on the CA were pretty decent. Oddly enough, Bed, Bath &
Beyond had the best price I saw in my cursory search.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stout & Cheddar Rarebit W/Fried Eggs
 Categories: Cheese, Beer, Sauces, Eggs
      Yield: 4 servings
 
    1/3 c  Cider vinegar
      2 ts Granulated sugar
      1 sm Red onion; thin sliced
  1 1/2 tb Unsalted butter
  1 1/2 tb All-purpose flour
    1/2 ts Dry mustard
    1/2 c  Guinness Extra Stout
    1/3 c  Water
      2 ts Packed brown sugar
    1/2 ts Worcestershire sauce
      8 lg Eggs
      4 sl (thick) peasant bread
    1/2 lb Extra-sharp white Cheddar;
           - grated
      1 bn Watercress; coarse stems
           - discarded
    1/2 tb Extra-virgin olive oil
 
  The beer and cheese combo gets saucy, turning toast and
  fried eggs into a truly luxurious meal all about extras:
  extra-stout beer, extra-sharp Cheddar, and extra good.
  
  Bring vinegar, granulated sugar, and 1/2 teaspoon salt to
  a simmer in a small saucepan. Stir in onion and transfer
  to a small bowl. Let stand, stirring occasionally.
  
  Melt butter in a small heavy saucepan over medium heat.
  Whisk in flour and dry mustard and cook, whisking, 2 min.
  Add beer, water, brown sugar, and Worcestershire sauce and
  simmer, whisking, until just thickened.
  
  Fry eggs and toast bread. Reheat sauce, then remove from
  heat and gradually whisk in cheese until smooth. Season with
  salt and pepper.
  
  Top each slice of toast with cheese sauce and 2 fried eggs.
  Toss watercress with oil, a pinch of salt, and drained
  pickled onions and arrange on top.
  
  by Maggie Ruggiero
  
  Gourmet | October 2008
  
  Yield: Makes 4 servings
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A moment of sanity had come back, a moment of choice." - The Stand
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)